Grumpy Old Time presents a complex marriage of a rich Belgian Strong Dark Ale and the rustic influence of eighteen months in Laird’s apple brandy barrels. Deep mahogany in the glass, it yields a layered bouquet of dried figs, caramel, and leather, punctuated by bright, tart apple and toasted oak notes. The mixed fermentation with Brettanomyces, Lactobacillus, and Pediococcus delivers a sophisticated funk and a subtle, integrated acidity that cuts through the base's malt weight. Hints of spice and warming brandy alcohol lead to a dry, lingering finish where earthy Brett character and residual fruit esters from the long aging harmonize beautifully.
Appearance.Deep mahogany to copper-brown (SRM 25-35). Tight, tan head with moderate retention and light lacing. Generally clear, though a faint haze from the long wood aging may be present.
Aroma.High intensity and deeply complex. Dominant dark malt notes of caramel and toasted bread are balanced by rich esters of raisin, plum, and spice. Significant Brettanomyces funk provides leather and barnyard undertones, while the apple brandy barrels contribute clear notes of cider, vanilla, and charred oak.
Taste.The initial impression is a blend of sweet malt and tart fruit. Rich flavors of fig, date, and dark caramel are immediately met by a sharp apple brandy character and a light, lactic tang. Moderate bitterness is overshadowed by the tartness and high attenuation. Fermentation character is very high, showcasing spicy phenols and earthy, rustic funk. The finish is remarkably dry for the high alcohol content, with a lingering warmth and oak tannin.
Mouthfeel.Medium-full body; the Brettanomyces has thinned the heavy Belgian base significantly. Moderate carbonation. Noticeable alcohol warmth that is smooth and well-integrated. Low to moderate astringency from the oak barrels.